Boston Police Officer Ed Roach has a passion for barbecue. He has won national awards for barbecue. He explains to co-host Joe Murphy how to choose and prepare the meats to cook St. Louis pork ribs and pulled pork. Kelsey Roth, certified cicerone, explains to co-host Carol O’Connor that his go-to beer for barbecue is a traditional English beer — Moat Mountain Brewing Company: Bone Shaker Brown Ale. Easy drinking and flavorful, this malt forward beer showcases all the smoky, rich flavors of barbecue. Notes of caramel sweetness with slight toasty and nutty notes really compliment those fire roasted meat flavors. The light body of the beer also helps balance out the richness of the mac and cheese and creamy coleslaw. When it comes to barbecue and beer, Moat Mountain knows how to do it, as they also have their own smokehouse restaurant in North Conway, New Hampshire.

Coffee Tip: Miriam and Hector Morales, co-owners of Recreo Coffee and Roasterie in West Roxbury, discuss with co-host of The Chefs’ Table Series Carol O’Connor various blends of roasted beans. They explain how they start with the green beans, roast them in different roasts: light, medium and bold roasts — and the decaf through Swiss Water Company in Canada, and decaffeinate the coffee through the water. Note: The lighter the coffee, the more the caffeine.

For the Farm to Table Tip: Steve Verrill gave us a tour of his asparagus fields on Verrill Farm.

To watch: https://vimeo.com/170377275.

The series is produced by the nonprofit Chefs Table Foundation whose mission is to support homeless U.S. veterans as well as youth with a culinary arts education. Link: https://vimeo.com/170521911. To attend a live taping and dinner, contact cohost/chef Joe Murphy at 617-645-9043.